Butternut Squash Mac (Printable View)

A creamy blend of roasted butternut squash, pasta, and cheeses for a rich, comforting autumn dish.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small shell pasta

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp ground nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and black pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated Parmesan cheese

# How To Make It:

01 - Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.
03 - In a blender or food processor, puree roasted squash with 1/2 cup of milk until smooth.
04 - Melt butter in a large saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until the mixture thickens, about 3 to 4 minutes.
06 - Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard to the sauce. Stir until cheese melts and sauce is smooth. Season with salt and pepper to taste.
07 - Add cooked pasta to the cheese sauce and stir until evenly coated.
08 - Transfer mac and cheese to a lightly greased baking dish. Combine panko breadcrumbs with melted butter and Parmesan, sprinkle evenly over the top. Broil for 2 to 3 minutes until golden and crispy.
09 - Serve hot, garnished with extra cheese or chopped herbs as desired.

# Expert Advice:

01 -
  • It tastes like fall in a bowl without needing any complicated techniques or fancy equipment.
  • The two-cheese blend makes it rich enough to feel indulgent but the squash keeps it from being heavy.
  • You can have it on the table in under an hour, and everyone comes back for seconds.
02 -
  • Whisk the milk in gradually rather than pouring it all at once, or you'll end up with a lumpy sauce that no amount of stirring can rescue.
  • Don't overcook the squash when roasting—you want it soft enough to blend but still holding its shape, not collapsing into mush.
  • Taste the sauce before the pasta goes in and season it properly; it's much harder to fix at the end.
03 -
  • Grate your cheese fresh from a block rather than using pre-shredded cheese, which contains anti-caking agents that make the sauce grainier and less smooth.
  • If you do make this ahead, reheat it gently over low heat with a splash of milk stirred in, rather than blasting it in the microwave, which breaks down the sauce's texture.
Return